Description
This Exquisite Lobster Bisque with Saffron Infusion is a creamy, flavorful French seafood soup that combines tender lobster meat with aromatic saffron, paprika, and a rich broth made from lobster shells and seafood stock. Perfect as a gourmet holiday appetizer or special occasion starter, this bisque is velvety smooth, infused with subtle spice, and elegantly garnished with fresh chives or parsley.
Ingredients
Scale
Seafood
- 2 lobster tails (about 8 ounces each), thawed if frozen
Vegetables and Aromatics
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
Liquids and Stock
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 3 cups seafood stock or lobster stock
- 1/2 cup heavy cream
Seasonings and Spices
- 2 tablespoons tomato paste
- 1/4 teaspoon saffron threads
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and black pepper to taste
Finishing Ingredients
- 2 tablespoons unsalted butter
- Chopped chives or parsley, for garnish
Instructions
- Cook lobster tails: Bring a pot of salted water to a boil. Cook the lobster tails for 5–6 minutes until their shells turn bright red. Remove from the water and let cool slightly.
- Extract lobster meat and reserve shells: Carefully remove the lobster meat from the shells and chop into bite-sized pieces. Keep the shells to flavor the bisque.
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery and cook for 5–7 minutes until softened and fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1 minute to develop flavor.
- Simmer with lobster shells and spices: Add the reserved lobster shells, white wine, saffron threads, paprika, and optional cayenne pepper. Simmer for 3–4 minutes to reduce slightly and extract flavors.
- Add stock and bay leaf: Pour in the seafood stock and add the bay leaf. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to deepen the broth.
- Strain the bisque: Pour the soup through a fine mesh sieve into a clean pot, pressing on solids to extract maximum flavor and discard shells and vegetables.
- Finish the bisque: Return the strained bisque to the stove and stir in heavy cream and unsalted butter. Heat gently over low heat without boiling.
- Add lobster meat and season: Stir in the chopped lobster meat and simmer for 2–3 minutes until warmed through. Season with salt and black pepper to taste.
- Serve: Ladle the bisque into bowls and garnish with chopped chives or parsley. Enjoy hot.
Notes
- For an extra-luxurious finish, drizzle with a bit of sherry or brandy before serving.
- Lobster shells are key to building depth of flavor—don’t skip them.
